Abstract: Transfecting biology cells with nucleic acid molecules (DNA, siRNA) is an essential prerequisite in elucidating how genes function in complex cellular context and how their activities could be modulated for therapeutic intervention. Traditionally studies are carried out on a low throughput gene-by-gene scale, which has created a huge bottleneck in functional genomic study and drug discovery. Development of high-throughput cell transfection technology will permit functional analysis of massive number of genes and how their activities could be modulated by chemical or biological entities inside cells. This invention describes design, construction of device and apparatus for high throughput effective cell transfection. Procedures and protocols for using the device and apparatus are also described in the application. Novel methods of using the device in cell-based assays are also disclosed.

Abstract: There is provided a pharmaceutical drug, particularly a novel compound useful for prophylaxis or a therapeutic treatment of various diseases involving infections with viruses of the herpesvirus family, specifically various herpesvirus infections such as varicella (chicken pox) via varicella zoster virus, varicella zoster via recurrent infection with latent varicella zoster virus, herpes labialis and herpes encephalitis via HSV-1 and genital herpes via HSV-2 infection. An N-{2-[(4-substituted phenyl)amino]-2-oxoethyl}tetrahydro-2H-thiopyran-4-carboxamide derivative, of which phenyl group is substituted at position 4 with a specific 5- or 6-membered heteroaryl group, and a salt thereof have an effective anti-virus activity, and the oral administration thereof at a low dose enabled the therapeutic treatment of the above diseases.

Abstract: A cooking device has at least one pre-set parameter for at least one predetermined program, such as a cooking program, and/or cleaning program, and/or for at least one predetermined mode of operation, such as a cooking mode of operation or a cleaning mode of operation. The preset parameter can be modified by means of at least one modification function element of a control element of the cooking device. During a particular time period, the modification can be confirmed, accepted and/or stored by means of at least one confirmation and/or storage function element of the control element of the cooking device, and after a particular time period has elapsed, the modification can be confirmed, accepted and/or stored automatically by the cooking device.

Abstract: A hand-held sprayer includes an at least partially hollow shaft section, a liquid dispensing section and a hollow connecting plug element for connecting a hose extension to the hand-held sprayer. The connecting plug element is arranged within shaft section and can be fastened by a fastening element plugable through at least one opening from the outside into the shaft section and the connecting plug element has a groove running circumferentially around its outer periphery which the fastening element engages when the connecting plug element is fastened to the shaft section.

Abstract: A method for cooking a cooking load includes at least two particularly individual items for cooking, the cooking state of which is characterized by at least two cooking state parameters, including a first cooking state parameter and a second cooking state parameter, in a cooking chamber with application of at least one measuring device for recording values of at least one property of at least one cooking load, for determining at least one of said cooking state parameters, which alters depending on the cooking process, whereby at least two of the items for cooking in the cooking load, differ in size, total surface area, volume, weight and/or diameter, in particular, mean diameter.

Abstract: A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0?B<A, in such a way that, when GTa becomes essentially the same as GTe, KTa reaches KTs more-or-less simultaneously.

Abstract: In a method for improved fresh air supply in a cooking apparatus, an inner housing is provided to circumscribe a cooking chamber. A fan chamber is separated from the cooking chamber via at least one flow guide element. The fan chamber has a fan with a fan wheel which comprises primary blades on its side facing the first flow guide element and auxiliary blades on its side facing the wall of the inner housing through which the axle of the fan wheel passes to connect with a motor arranged outside of the inner housing. The fan wheel is provided for the circulation of cooking atmosphere and/or suction of fresh air into the inner housing via a fresh air channel, a mouth of which is separated from the axle of the fan wheel and runs into the inner housing through the wall.

Abstract: A method for determining at least one physical characteristic in a product to be cooked, such as in a product to be cooked used in a cooking process, is characterized by the following steps: generating a temporal, changeable temperature field within a product to be cooked; acquiring a plurality of first measured values in the product to be cooked, said first measured values comprising at least one first temperature value at a first position and at least one second temperature value at a second position separated from the first position, and determining the physical characteristic from the first measured values.

Abstract: A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature TA in the cooking product at the beginning of the cooking process at an initial time point tA as well as of a set temperature TE of the cooking product which must exist at the end of the cooking process at the end time tE; b) acquiring of a first temperature difference between the set temperature Tset and the first temperature TA; c) determination of at least one actual temperature Tactual in the cooking product at several times during the cooking process; d) acquiring of the time of turning tT as the time at which a second temperature difference between the set temperature Tset and the actual temperature Tactual reaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tT is reached.

Abstract: A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the

Abstract: The disclosure relates to a fan impeller including a base plate and a plurality of fan impeller blades fixed to the plate. The fan impeller blades are positioned in an essentially vertical manner on the base plate and have a substantially radial arrangement, each fan impeller blade including a front edge facing radially outwardly that is substantially perpendicular to the base plate, a rear edge facing radially inwardly that is substantially perpendicular to the base plate, an exterior surface located on the delivery side of the fan impeller and an interior surface located on the intake side of the fan impeller. At least one raised element is mounted and/or configured on the exterior surface of at least one selection of the fan impeller blades, the element being positioned at a distance from the base plate and extending substantially in a diagonal manner away from the base plate from the front edge to the rear edge of the fan impeller blades.

Abstract: A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature T0 of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

Abstract: There is provided a pharmaceutical drug, particularly a novel compound useful for prophylaxis or a therapeutic treatment of various diseases involving infections with viruses of the herpesvirus family, specifically various herpesvirus infections such as varicella (chicken pox) via varicella zoster virus, varicella zoster via recurrent infection with latent varicella zoster virus, herpes labialis and herpes encephalitis via HSV-1 and genital herpes via HSV-2 infection. An N-{2-[(4-substituted phenyl)amino]-2-oxoethyl}tetrahydro-2H-thiopyran-4-carboxamide derivative, of which phenyl group is substituted at position 4 with a specific 5- or 6-membered heteroaryl group, and a salt thereof have an effective anti-virus activity, and the oral administration thereof at a low dose enabled the therapeutic treatment of the above diseases.

Abstract: A walk-in chamber has a door opening closable by a door, which, when in the closed position can be either in a locked position or an unlocked position, dependent on the locking device, which includes a sliding bolt engageable with a locking bolt. To enable a person in the chamber to disengage the locking device, a safety mechanism is provided which enables moving the sliding bolt from an engaging position to a retracted position to enable a person to open the door.

Abstract: The disclosure relates to a pore burner, especially for cooking appliances, including a housing provided with at least one inlet for a gas/air mixture as a fuel and/or at least one inlet for air and/or at least one inlet for gas and/or at least one outlet for air and/or gas and/or waste gases. The housing includes at least one dimensionally stable, porous molded body formed of sintered metallic powder and/or pressed metallic wire mesh, on the surface of which and/or in the pore spaces of which are reaction zones for the flame development for forming a surface burner.

Abstract: In a method and system for conducting a cooking process in a cooking chamber of a cooking appliance using a cooking process probe which is to be inserted at least partly into an item being cooked in the cooking chamber for detecting at least one variable of the item being cooked, at least at one predetermined point in time, non-insertion of the cooking process probe into the item being cooked is automatically monitored. If non-insertion is detected, at least one of a first warning signal is emitted, a changeover is made to an emergency program, and a cooking program is avoided.

Abstract: A method and steam generator includes a steam generator container having a heated wall surface, an inlet for a liquid and an outlet for removing the vaporized liquid or steam, a rotor, which is mounted for rotation in the container and causes a rotational flow of the liquid outwardly against the heated wall to cause vaporization. During rotation of the rotor, outer edges of the blades of the rotor contact the wall surface to either abrade or wipe deposits, such as lime, from the wall surface.

Abstract: The invention relates to a novel amide derivative which is an N-({[4-(substituted thiazol-4-yl)phenyl]carbamoyl}methyl)amide derivative having a characteristic in that an aryl or heteroaryl group as an aromatic ring group is directly substituted on the N atom of amido group. Since said amide derivative has excellent anti-herpesvirus action, it is useful as medicaments and antiviral agents, particularly as preventive or therapeutic agents for various diseases accompanied by Herpesviridae virus infections, illustratively, varicella (chickenpox) accompanied by varicella zoster virus infection, shingles accompanied by the recurrent infection of latent varicella zoster virus, labial herpes and herpes encephalitis accompanied by HSV-1 infection, genital herpes accompanied by HSV-2 and the like various herpesvirus infections.

Abstract: A pharmaceutical drug, particularly a novel compound useful for the prophylaxis or therapeutic treatment of various diseases involving infections with viruses of the Herpesviridae family, specifically various herpesvirus infections such as varicella (chicken pox) via varicella zoster virus, varicella zoster via recurrent infection with latent varicella zoster virus, herpes labialis and herpes encephalitis via HSV-1 and genital herpes via HSV-2 infection. N-{2-[(4-Substituted phenyl)amino]-2-oxoethyl}tetrahydro-2H-thiopyran-4-carboxamide derivative where the phenyl group is substituted at position 4 with a specific five-membered or 6-membered heteroaryl group, has such great anti-virus activity that the oral dosing thereof at a low dose enabled the therapeutic treatment of the diseases.

Abstract: A cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber.